Family and Kids

Creamy Pesto Fish Pie

cook 30 mins
  • 500 g (1 lb) skinless white fish fillet, cut into chunks
  • 3 tablespoons pesto
  • 200 g (7 oz) crème fraîche
  • 375 g (12 oz) ready-rolled puff pastry
  • beaten egg, to glaze
  • salt and pepper
  • new potatoes
  • green beans
  • Scatter the chunks of fish evenly over the base of a shallow ovenproof dish. Stir the pesto into the crème fraîche in a bowl, then spoon over the fish. Season with salt and pepper.
  • Unroll the pastry, place it over the dish to cover and trim off any excess with a sharp knife. Brush the pastry with beaten egg.
  • Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until the pastry is risen and golden and the fish is cooked. Serve with new potatoes and green beans.
Like This? Try These
More on Food